Want a taste of San Francisco? Go fish

Looking for a Super Bowl menu item that shouts “San Francisco”? Give this gustatory delight, a traditional fish stew straight from Fisherman’s Wharf, a try – and get ready for seafood and plenty of it.

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San Francisco cioppimo dates to the 1800s. It includes mussels, halibut, crabmeat, prawns, clam juice and Italian seasonings.

San Francisco cioppimo dates to the 1800s. It includes mussels, halibut, crabmeat, prawns, clam juice and Italian seasonings.

San Fran Cioppino

12 mussels

2 pounds halibut fillets, cut into 1-inch slices

1 pound frozen crabmeat (thawed)

24 large prawns

1 28-ounce can crushed tomatoes

1/2 bunch of chopped Italian parsley

1 rib celery (chopped)

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1 onion (diced)

1/4 cup of olive oil

1/4 cup of butter

1 lemon (juiced)

1 bay leaf

1 teaspoon dried oregano

1 teaspoon dried basil 1 teaspoon Worchestershire sauce

4 cloves of crushed garlic

2 cups white wine

2 cups clam juice

In a large pot, melt the butter on medium-low heat along with the oilve oil and saute the celery and onions until they are soft. Add all the rest of the ingredients except the seafood and fresh parsley.

Simmer on low, uncovered for an hour. Add a little water if the sauce gets too thick. Taste for salt and adjust if necessary.

Add the thawed crab, prawns and halibut slices and simmer, covered, for five minutes. Add the mussels and cover the pot for three minutes more or until the mussels open.

Turn off the heat and stir in the Italian parsley.

Ladle the cioppino into large bowls and serve with sourdough bread and red wine. Makes six large portions.[/cleeng_content]

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